Over a medium heat stove, sauté onion with the olive oil and a sprinkle of salt to let onion sweat.

Meanwhile, wash the rice and drain water from the rice.

Add the rice to the pan and stir with the onion.

Add the tomatoes and stir.

Turn heat off, and put the rice mixture in a medium size bowl.

Stir in the parsley, mint, garlic, cumin, salt, pepper, lemon juice and pomegranate molasses until it is combined.

Taste the mixture to adjust salt.

Let the mixture cool down while preparing grape leaves.

If using the frozen grape leaves, let them thaw first. But if using the jar leaves wash them well, and boil them in water over medium heat from 30-45 minutes or until tender.

Arrange the potato slices in the bottom of a medium size pot.

Now start stuffing and then roll the leaves (as shown in the picture)

Arrange the stuffed grape leaves on top of the potatoes (as shown in the picture)

When finished stuffing and rolling, arrange a few slices of lemon on top of the leaves.

In a bowl mix all sauce ingredients

Add the sauce to the pot of grape leaves.

Put a small plate on top ( it keeps the grape leaves from moving)

Let cook over medium heat until boil

Turn heat down to low, and let cook for 1 1/2 hour. By then all water will be absorbed.

Turn heat off, discard the plate and the lemon slices, and let it rest before serving

This dish should be served at room temperature, not hot.

Enjoy!!

Note: If using chicken or any kind of broth in the sauce, you don’t have to add salt to the sauce because it is already salted, unless the broth is not salty enough, then you have to adjust it. For best results, always try to taste during cooking

For the recipe of stuffed grape leaves with meat and rice, check main dishes in my blog.